The Best Gajar ka Halwa (carrot halwa), a beloved Indian dessert, is the perfect comfort food for cold days. This classic dish warms the heart with its rich, sweet and aromatic flavors. The best part? It’s surprisingly easy to make. Let’s dive into this heartwarming recipe.

If you know this dish then I’m sure you have had it at weddings paired with ice cream, it’s super yummy. Well I’ve got this super easy recipe where you can make gajar ka halwa in the shortest amount of time.

I know when we think of halwa recipes we think lots of cooking and stirring and something our mothers are just probably Pro at. Which is true of course but that doesn’t mean we shouldn’t have a go at it. This recipe will have you making gajar ka halwa whenever you crave it and even better gajar ka halwa freezes really well so you can make a big batch and freeze this up!

Now for anyone who is new to gajar ka halwa let me give you a quick overview about this dish. First of all gajar is the Indian word for carrot and halwa is an Arabic word which means sweets. So carrot halwa is a sweet dish made mainly using carrots, sugar and a variety of nuts. This sweet dish is popular in South East Asia especially around special occasions and festivities like Diwali and Eid.

Key ingredients in this recipe make this dish taste all that much better. Firstly the use of ghee, ghee gives the dish a rich and buttery flavor. Ghee is clarified butter and is readily available in Indian stores and most supermarkets. Another key ingredient is cardamom. You can use whole cardamom pods, you can also use ground cardamom. The flavor of freshly ground cardamom gives this dish a amazing flavor. A few nuts and raisins give the dish a beautiful color and add great taste and texture too.

Gajar ka Halwa is a timeless treat that brings comfort and warmth on cold days. This easy recipe allows you to recreate the magic in your own kitchen. So indulge in the sweet, aromatic and soul-soothing flavors of this classic dish.

This dessert can be stored in the refrigerator once cooled in an airtight container and will stay good for a week. To serve you can warm it up in the microwave. If you are making a large quantity then you can also freeze carrot halwa for 2 months.

Step by step pictures to make this recipe even easier!

The Best Gajar Ka Halwa

Recipe by ShemaCourse: DessertCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Easy Gajar Ka Halwa Recipe

Ingredients

• 4 large carrots (roughly 2 and a 1/2 cups)
  

• 3 tablespoons of ghee (clarified butter). You can use butter if ghee is not available
  

• 3/4 of cup of whole milk
  

• 1/2 cup of sugar (adjust to preference, you could go just little under half a cup to make it less sweeter)
  

• 1/4 teaspoon of ground green cardamom (cardamom powder). Grind whole cardamom for a strong flavor)
  

• 1/3 cup of khoya (if khoya is not available then use dry milk powder)
  

• 1 tablespoon of raisins or sultanas (optional)
  

• 1 tablespoon of chopped almonds (optional)
  

• 1 tablespoon of pistachios or cashews (optional)
  

Directions

• Start by washing and peeling the carrots. Grate the carrots using a grater (preferably the larger hole side or a food processor)
  
• Cook the carrots in a heavy-bottomed pan. First add the ghee then add in the carrots. The ghee will enhance the flavor and give the halwa a rich, buttery taste
  
• Stir well, cover the pan and cook for 2-3 minutes on a medium high flame
  
• Uncover and add in the whole milk, give it a good stir
  
• Cover the pan with a lid and cook for another 4-5 minutes on a medium high flame, stir once in between. Milk will help to soften and cook the carrots
  
• Again stir well and gradually add the sugar, and continue cooking. The sugar will melt and combine with the carrots, creating a sweet syrup. Adjust the sugar according to your taste. Cook for another 2 minutes, medium high flame
  
• Enhance the Flavor: Sprinkle in cardamom powder and saffron strands (if using). These aromatic additions will make your halwa fragrant and delicious. Stir well
  
• Add in the khoya. If khoya is not available then use milk powder. Sprinkle all over but do not stir. Cover and leave that for 2 minutes on a medium flame
  
• Stir the carrot halwa very gently so the milk powder is still visible. Lastly Add the nuts and raisins to the halwa. Mix them in gently and turn the flame off
  
• Transfer to a serving bowl
  
• Garnish with extra nuts and serve warm.
  

Notes

• Any leftovers can be stored in a airtight container in the refrigerator for up to a week. Carrot halwa also freezes well for up to 2 months. Warm up in the microwave before serving.